Harvest Eating

Plant Based Vegan Recipes

Tandoori Yogurt Chicken

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Created By: Chef Keith Snow

Description:

Tangy yogurt buttermilk marinade with curry powder, coriander, cilantro, lime juice and plain yogurt.

Ingredients:

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1/2 cup buttermilk
1 tbs ground coriander
1 tbs curry powder
1/2 cup plain yogurt
3 tbs chopped cilantro, stems included
2 tbs freshly squeezed lime juice
pinch kosher salt
5-6 boneless, skinless chicken thighs *naturally raised*

Directions:

1. Add all marinade ingredients, mix well.
2. Add chicken, marinade for at least 30 minutes… A couple of hours is better.
3. Grill on medium heat on a clean, oiled grill until done.
4. Serve with rice beans or anything you feel like…
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Fennel & Orange Salad with Toasted Pistachios

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Created by: Chef Keith Snow

Description:

Here is a fennel salad you don’t want to miss that includes oranges and pistachios.

Ingredients:

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2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled
jícama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped

Directions:

1. Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.

Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).

Ingredient note:Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. [/private]

Chipotle Shrimp Cocktail

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Created By: Chef Keith Snow

Description:

A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.

Ingredients:
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10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half

Directions:

1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
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Seared Halibut with Mango Coulis

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Created By: Chef Keith Snow

Description:

Fresh Halibut is seared then topped with a island inspired sauce of mangos and ginger.

Ingredients:

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3 fresh Halibut fillets
1 tablespoons Harvest Eating house seasoning
1 cups ripe mango, diced
1 teaspoons fresh ginger
1 tablespoons lime juice
pinch salt
pinch pepper
1-1/2 tablespoons chopped cilantro
1/4 cups AP flour
1 teaspoons lime zest
1/8 cups fresh orange juice
1 teaspoons zest of orange

Directions:

1. Season fish with seasoning mix and lightly dredge in flour. Heat non stick or stainless skillet over medium high heat. Add olive oil.
2. Sear fish for 4-5 minutes on one side then 2 minutes on the other side. Remove and place in warm oven.
3. Place ripe mango, cilantro, ginger, salt & pepper orange and lime juice in a small processor, process until smooth.
4. Add mango salsa to top of each fish fillet.

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